Ingredients:

1.)One pound ground Venison or Three quarters pound of Ground Venison mixed with one quarter pound of ground pork. Or any combination of Ground Venison and Ground Pork that you prefer.
2.)Two Tablespoons of Light Soy Sauce
3.)One Tablespoon of Dry Sherry
4.)One-Half teaspoon of sugar
5.)Two stalks of scallions, chopped
6.)One quarter teaspoon of powdered dry ginger
7.)Four cloves of garlic, minced
8.)One teaspoon of sesame Oil
9)One Egg
10)One half teaspoon of salt and One half teaspoon of pepper
NOTE:Variations of this filling can change with your imagination. You may add or substitute crab, shrimp,carrots,corn, spinach,peas,broccoli,cabbage,etc. .
11)Wonton Wrappers, available at most supermarkets
11)One quarter cup of chinese bok choy or any other vegetables that you are partial to. There are no rules here add broccoli, peas, cabbage, carrots, turnips, corn, mushrooms,bean sprouts
12.)If you choose to you may add leftover sliced chicken, pork, beef, etc.
13)Eight cups of Homemade Chicken Stock, or any Broth that you choose will work, If you do not make your own Broth, be sure to cut out the salt if you are using canned or bouillon cubes.

Method:
Mix all the ingredients numbered One through Ten. You will be placing a teaspoon of this filling on each of the wontons, but first put your stock on the stove and add any vegetables which you feel will take longer than ten minutes to cook once the stock is hot. These may include parsnips, turnips, potatoes, celery, etc. I like my veggies crisp not mushy, however each to their own, so do what pleases you. While the broth is getting hot with your chosen vegetables (only those that will take longer than ten minutes, as we can add vegetables to the stock pot that will cook to your liking in ten minutes when we add the dumplings, begin filling each of your wontons following this procedure. Place a teaspoon of the filling slightly below the center of the wonton, you will be folding over to form a triangle so moisten the edges of the wonton that will seal the triangle, with an egg wash (one beaten egg, or one or two unbeaten egg whites or one teaspoon of cornstarch blended until smooth with three tablespoons of water or one tablespoon of flour blended smooth with two tablespoons of water). Be sure to press out all the air so that there is a good seal on the noodle. Do not allow the dumplings to touch each other as you set them aside on waxed paper. Once the Soup Stock has come to a boil, drop in wontons and any additional Vegetables and Boil for about 10 minutes, uncovered, or until they float and look a bit wrinkled on the outside. They should be tender but not mushy. Serve up in a bowl and enjoy!!!